Share

Ethylene production by 'd'Anjou' pears during storage at chilling and nonchilling temperatures.

Author(s) : GERASOPOULOS D., RICHARDSON D. G.

Type of article: Article

Summary

Fruits were harvested at a mature green stage, chilled at -1 deg C for various durations and were then transferred to 20 deg C to ripen. Fruits were also first held at 20 deg C for various times, then at -1 deg C for various durations, followed by transfer to 20 deg C for 11 days. After storage at -1 deg C, the total storage time (sum of days at chilling and nonchilling temperatures) needed to induce climacteric ethylene remained almost constant (70-90 days). However, this did not occur with fruit initially held at 20 deg C then transferred to -1 deg C. The total storage time needed before the pears produced climacteric ethylene ranged from 70 to 110 days and increased with storage time at 20 deg C. These fruits required more time at -1 deg C than those first stored at -1 deg C.

Details

  • Original title: Ethylene production by 'd'Anjou' pears during storage at chilling and nonchilling temperatures.
  • Record ID : 1999-3673
  • Languages: English
  • Source: HortScience - vol. 32 - n. 6
  • Publication date: 1997

Links


See the source

Indexing